(1) Look. Observe with eyes whether the surface tissues (muscle and fat) of the meat are normal, the muscle is bright red, the fat is milky white, the color is even and shiny, and the tissue structure is tight as fresh meat. If the muscle color is dark, the fat is turbid and dull, and the tissue structure is slack, it is stale meat.
(2) smell. Fresh pork has a specific normal meat taste, and those with medicinal taste, bloody smell and rancid smell are all stale meat.
(3) touch. Touch the surface of the meat with your fingers. It is dry, slightly moist and not sticky. It has a firm feeling, and the finger pressure has a sense of depression. Take back the fresh meat as soon as it is released. If the surface is wet and sticky, the shiatsu depression can't be recovered immediately, and what feels soft is stale meat.
(4) cooking. When you buy meat to go home, look at its broth. For example, fresh meat is transparent and fragrant, and a large number of fat balls are gathered on the surface; On the contrary, if the broth is turbid and not fragrant, it is stale meat with sour taste.